Chicken Enchilada with Cheese (Printable)
Layered chicken, enchilada sauce, beans, corn, and melted cheese in a comforting casserole dish.
# What You'll Need:
→ Chicken & Filling
01 - 3 cups cooked, shredded chicken (rotisserie or poached)
02 - 1 cup canned black beans, drained and rinsed
03 - 1 cup frozen corn, thawed
04 - 1 small red onion, finely chopped
05 - 1 tablespoon olive oil
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - ½ teaspoon garlic powder
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ Sauce & Layers
11 - 2 cups red enchilada sauce (store-bought or homemade)
12 - 8 medium corn tortillas (6-inch)
13 - 2 cups shredded Mexican cheese blend (or cheddar and Monterey Jack)
→ Garnishes (optional)
14 - ¼ cup chopped fresh cilantro
15 - ½ cup sour cream
16 - 1 avocado, sliced
17 - 1 lime, cut into wedges
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened.
03 - Stir in shredded chicken, black beans, corn, cumin, chili powder, garlic powder, salt, and black pepper. Cook for 2 to 3 minutes until heated through, then remove from heat.
04 - Spread ½ cup enchilada sauce evenly on the bottom of the prepared baking dish.
05 - Place 4 corn tortillas over the sauce, tearing them to fit the dish as needed.
06 - Layer half of the chicken mixture over the tortillas. Drizzle with ½ cup enchilada sauce and sprinkle 1 cup shredded cheese on top.
07 - Place remaining 4 tortillas over the filling, followed by the remaining chicken mixture, ½ cup enchilada sauce, and 1 cup shredded cheese.
08 - Pour the remaining ½ cup enchilada sauce evenly over the top and cover loosely with aluminum foil.
09 - Bake for 20 minutes, then remove foil and continue baking for another 10 to 15 minutes until the cheese is bubbly and golden.
10 - Let rest for 10 minutes before slicing. Garnish with cilantro, sour cream, sliced avocado, and lime wedges if desired.
# Expert Advice:
01 -
- It comes together in under an hour, mostly hands-off while the oven does the work.
- Layers of cheese and sauce make every bite ridiculously comforting.
- Leftovers actually get better the next day, soaking up even more flavor.
02 -
- Don't skip the resting time after baking—cutting too soon turns it into a saucy mess instead of clean squares.
- If your enchilada sauce tastes flat, a squeeze of lime juice and a pinch of sugar can wake it up.
03 -
- Taste your enchilada sauce before layering—if it's too salty, cut it with a splash of water or a spoonful of tomato sauce.
- Shred your own cheese from a block for the best melt and flavor, pre-shredded can be grainy.